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| Sunday, 6 October 2002 |
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Features |  |
| News Business Features Editorial
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In Sri Lanka's showpiece beach - Unawatuna : Point De Galle - the unique family resort by BEVERLEY JANSZ Point De Galle is a unique family resort overlooking the expansive beach in Unawatuna, Sri Lanka's showpiece among the ten best beaches in the world.
Point De Galle offers all facilities to the discerning traveller who wants to relax with his family away from the hustle and bustle city life, from weeks of hard work. From the moment you step into Point De Galle, the staff, from Manager, W. G. Dayapala and Assistant Manager, M. P. Pulasthi to the humble gardener make you 'feel at home' at once. The stewardesses are clad in typical Sri Lankan attire. The resort is built in the village of Mihiripenna, just seven kilometres from the southern city of Galle. It has 12 spacious rooms, each with a balcony offering guests a breathtaking view of the world famous 'Unawatuna' beach. Guest rooms are equipped with all modern facilities that are required for a truly family holiday. A special feature at Point De Galle is that the resort is exclusive to resident guests and as such families are able to relax freely without any disturbance. One could go jogging along the Unawatuna beach, play beach ball and hike along the village roads.
The resort has become popular as a terminus to guests visiting Yala, Mount Calvary at Hiniduma and the Sinharaja tropical rain forest. The restaurant serves a variety of cuisine, including Western, Chinese, Sri Lankan, and vegetarian dishes. The 'rice and curry' served in authentic Southern flavour with 'Ambul Thiyal' is a 'big hit' not only among Sri Lankans but foreign tourists. The management refrains from serving beef and pork, on principle. Point De Galle provides basic fishing equipment, snorkels, masks and fins, child-care facilities etc. The management is proud of its guest book which contains observations and pleasant experiences of world renowned visitors to Point De Galle. The village of Mihiripenna where Point De Galle stands, is in itself a historic place and is famous for Sri Lanka literature and its ancient temple. The village school at Mihiripenna in close proximity to the hotel , is over one hundred years old. The names given to allotments of land such as Palliyawatta, Paliligewatte and Misanaruwatte, are evidence of Dutch settlements. Even today the village of Mihiripenna has attracted a large number of foreign nationals who have purchased beach front and inland properties and constructed houses of varied architectural design with meticulously natured gardens. Point De Galle offers a place of country comfort, peace and beauty on the beach of Unawatuna, ideal for a family holiday . The resort's motto is 'Visit us once and you will always return'. Point De Galle is owned and managed by the Wickremasekera family of Mihiripenna, Unawatuna, Galle. **************** Premachandra Tourist Hotel the star on Bolgoda lake by ANTON NONIS One who searches a location for a bit of relaxation and to be away from monotony might not know there is a holiday resort close to Colombo, that could provide the ideal conditions for some r&R. Situated along the Moratuwa-Egoda Uyana road, Premachandra Tourist Hotel has started to attract guests in sufficient numbers and keep them happy during their stay. The premises is not too large as those found elsewhere in the city and the suburbs. The owner of the hotel, M. S. Premachandra firmly believes that it is not the size of his resort, but other attributes such as the scenic beauty, quality of service, facilities etc. that are most important. Two dining halls, beer garden, separate hall for weddings that could easily accommodate up to 300 guests and well furbished air-conditioned rooms are some of the infrastructure available here.Any of these may not seem adequate enough to attract a crowd to the hotel if not for the meandering Panadura river that flows windingly by its side. The river merges with the Bolgoda lake a short distance away. The administrative accountant, Osman Fonseka is in overall control of all operations of the hotel. In addition to paper work, Fonseka directs all other sections of the hotel including the kitchen. He takes off time from his desk for rounds in the hotel and sees that everything is in order. This is a hotel that had come into existence in January 1998. Everything has been built on a mere 100 perch plot. Careful planning had been done to achieve the most out of this little. The beer garden is set up bracing the river. This is purposely done to give the tippler the best when sipping a drink, with chilly breeze all the time. A mini zoo is created on the side of the main entrance to the wedding hall. Rare birds (local and foreign), monkeys and swans are some of the varieties that could be found. Local and western menus including Indian foods are served for the guests. Music is provided by a musical group that comes out with beautiful folk songs and the Sinhala calypso including some of the popular western hits. Wedding couple is given room, free of charge, for their honeymoon when the ceremony enables the hotel to sell 100 plates during the ceremony. The hotel has purchased a 16 perch plot for a swimming pool which will be ready before the year is out. A new roadway is being built up to the doorstep of the hotel from the Moratuwa-Modera road. "Our charges are very moderate. Our aim is to give the best for the little we take," Fonseka says. **************** Sri Lankan Food Festival at Ceylon Continental If you adore Sri Lankan food, then the Ceylon Continental is the place to be. Experience the lip smacking tastes of Sri Lanka as you take a cross-country trip to the Cafe Emerald of the Ceylon Continental Hotel for the Sri Lankan food festival which began yesterday. It will go on until Octomber 13 th. Known as the 'warmest heart' in Sri Lanka, the Ceylon Continental offers a scrumptious array of Sri Lankan dishes with oriental dancing to keep you entertained throughout the evening, says Manager, Food and Beverage Ceylon Continental, Nalaka Colambage. The Sri Lanka dinner buffet offers fabulous incentives such as one guest free for every ten and these guests will also be entitled to a raffle draw and souvenirs by Mlesna tea and many more prices and surprises for all patrons. 'We are certain that the Sri Lankan Food Festival will be a 'big hit' says Nalaka Colambage. **************** Culinary delights from chef Wendland at Hilton Jaic Executive Chef Kai Wendland, hailing from Bernkastel-Kues in Germany has won friends all over the world, not only for his wonderful expertise as a chef, but also with his charming personality. Executive Chef Kai's love for cooking and passion for the hotel industry was nurtured from a very young age, being somewhat influenced by his family who own a hotel in Germany. At the age of 15 Kai decided to pursue his dreams and joined the Vocational School for Nutrition and Home Economics in his hometown. It took Kai no more than a decade to excel in his chosen field, rising from his memorable days as an Apprentice Chef in Germany to the position of Sous Chef with the prestigious Hilton International Chain. His first assignment was at the Langham Hilton Hotel in London, followed by another two-year stint at the Nile Hilton in Cairo, Egypt. During his early years as a chef, Kai acquired extensive experience in the kitchens of some of the most acclaimed hotels in Europe, particularly in Germany and Switzerland. Kai recollects his stint as Sous Chef at the Langham Hilton Hotel in London as being "extremely challenging and fulfilling, but at the same time immensely enjoyable". Kai was rewarded for his dedication and sensational creations with a promotion to the much sought after position of Executive Chef at the Egyptian Business Club, managed by Hilton International at the World Trade Center in Cairo, where he was based for period of two and a half years. He is indeed excited about the challenges, which lie ahead of him in his first appointment in the Asian region at the Hilton JAIC Tower. The Hilton JAIC Tower is certainly privileged to have Kai Wendland as their Executive Chef Kai since last month, churning out his delectable creations with the vast experience and talent he has brought with him from working in some of the best hotels in Europe and the Middle East says. Manager, Marketing Communications, Hilton Jaic, Ms. Farha Azafer. |
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